Ingredients for Baked Orzo With Butternut Squash And Mushrooms
- 3 tablespoons olive oil
- Shallots (quantity not specified in recipe)
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 ½ cups chicken broth
- 1 ½ cups uncooked orzo
- 1 medium butternut squash (about 1.5 lbs)
- 1 tablespoon fresh rosemary, chopped (plus extra for garnish, optional)
- Salt and pepper, to taste
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How to Make Baked Orzo With Butternut Squash And Mushrooms
- Preheat oven to 375°F (190°C).
- Peel and cube 1 medium butternut squash (about 1.5 lbs). Toss with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender.
- While squash roasts, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 medium onion, chopped, and sauté for 3-4 minutes until softened.
- Add 8 oz cremini mushrooms, sliced, and 2 cloves garlic, minced. Continue to sauté for 5-7 minutes, or until mushrooms have released their liquid and are golden brown.
- Pour in 1 ½ cups chicken broth and bring to a simmer.
- In a large bowl, combine the cooked orzo (1 ½ cups uncooked), roasted butternut squash, mushroom mixture, and 1 tablespoon fresh rosemary, chopped. Season with salt and pepper to taste.
- Pour the orzo mixture into a greased 8x8 inch baking dish.
- Bake for 30-35 minutes, or until the liquid is absorbed and the top is lightly golden brown.
- Let stand for 5 minutes before serving. Garnish with extra rosemary (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
17g
Fat
12g
Carbs
14g
